Effects of hydrogen sulphide on quality and antioxidant capacity of mulberry fruit

Abstract

Summary Here we investigated the effect of hydrogen sulphide (H2S) on postharvest quality of mulberry fruit and possible underlying mechanisms. Endogenous H2S content first increased after harvest and then decreased sharply with the process of ripening and senescence. A fumigation with H2S released from 0.8 mm NaHS solution could significantly enhance the endogenous H2S content by increasing the activities of D‐cysteine desulfhydrase and L‐cysteine desulfhydrase. NaHS could significantly slow down the ripening rate of mulberry fruit and reduce the respiratory intensity and anthocyanin content. Moreover, H2S fumigation was able to obviously delay or slow down the decreases in soluble protein, titratable acidity and ascorbate contents. Further results showed that activities of representative antioxidant enzymes in H2S‐treated sample were higher than those of control samples during storage, resulting in a decrease in superoxide anion production. Together, these results clearly indicate that H2S fumigation has a potential role in the preservation of mulberries.

Hydrogen sulfide delays leaf yellowing of stored water spinach (Ipomoea aquatica) during dark-induced senescence by delaying chlorophyll breakdown, maintaining energy status and increasing antioxidative capacity

“…Similar results have also been demonstrated by Yong and Searcy (2001) in chicken liver mitochondria, in which they found that the mitochondria consumed O 2 at an accelerated rate when supplied with low concentrations of H 2 S, and the sulfide oxidation was coupled to ATP synthesis. Third, in our previous study, exogenous H 2 S released by its donors inhibited the respiration rate in mulberry (Hu et al, 2014a). This observation is consistent with a previous report that exogenous NaHS delayed the senescence of strawberries by reducing the respiration intensity and alleviating oxidative damage (Hu et al, 2012).…”

“…7D), an indicator of oxidative damage, of I. aquatica during storage. Similar results were also demonstrated in strawberry (Hu et al, 2012), mulberry (Hu et al, 2014a), and fresh-cut pears (Hu et al, 2014b). The process for antioxidant enzyme activation requires energy (Yi et al, 2010).…”

“…Some recent studies also reveal the role of H 2 S in delaying senescence of cut flowers (Zhang et al, 2011). Our previous results suggest that H 2 S fumigation has a potential role in the preservation of mulberries (Hu et al, 2014a). However, different from animal systems, L-cysteine desulfhydrase (L-DES, EC4.4.1.1) and D-cysteine desulfhydrase (D-DES, EC4.4.1.15) have been identified as the key enzymes involved in the biosynthesis of H 2 S in plants .…”

An Antifungal Role of Hydrogen Sulfide on the Postharvest Pathogens Aspergillus niger and Penicillium italicum

“…Lai et al [19] found that the inhibitory effect of NO on the spores of Penicillium expansum was associated with oxidative damage. Similarly, it has been found that exogenous H 2 S application can prolong postharvest storage of strawberry, fresh-cut kiwifruit, broccoli and mulberry fruit by modulating the antioxidant system [15], [20], [21], [22]. The concentration of the applied H 2 S required to delay senescence in strawberry is quite low, indicating that fumigation of fruits with H 2 S gas could be safe and practical [15].…”

Hydrogen Sulfide Alleviates Postharvest Senescence of Grape by Modulating the Antioxidant Defenses

“…Several recent studies found that H 2 S could attenuate oxidative stress by modulating antioxidant enzymes in some postharvest fruits and vegetables including strawberry, mulberry, kiwifruit, and broccoli [19–22]. However, there is no study on whether H 2 S plays a role in delaying the senescence of postharvest grape.…”